Description
A quick and healthy copycat of Panda Express Mushroom Chicken — tender chicken breast stir-fried with mushrooms and zucchini in a savory Asian sauce. Great for weeknight dinners or meal prep.
Ingredients
1 lb chicken breast, thinly sliced (about ¼ inch thick)
1 Tablespoon vegetable oil
2 cups mushrooms, sliced
1 zucchini, cut into half circles
Sesame seeds, for garnish
Chicken Marinade:
1 Tablespoon soy sauce
1½ Tablespoon Shaoxing wine (or cooking wine)
2 teaspoon cornstarch
½ teaspoon brown sugar
Sauce:
3 Tablespoons chicken stock
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
1½ teaspoon brown sugar
1 teaspoon cornstarch
1 teaspoon Chinese black vinegar (or rice vinegar)
1 teaspoon sesame oil
2 cloves garlic, minced
¾ teaspoon ginger, grated
Instructions
1. In a medium bowl, combine marinade ingredients and add chicken. Marinate for at least 30 minutes or overnight.
2. Mix all sauce ingredients in a small bowl and stir to dissolve the cornstarch.
3. Heat a wok or skillet over high heat. Once hot, add vegetable oil.
4. Place chicken slices in a single layer in the pan. Sear for 30 seconds to 1 minute per side without crowding.
5. Remove chicken and set aside.
6. Add mushrooms and zucchini to the pan. Saute for 2–3 minutes until slightly tender.
7. Return chicken to the pan and reduce heat to medium.
8. Stir the sauce again and pour it into the pan (use half for lighter sauce or all for full coverage).
9. Stir-fry for 1–2 minutes until sauce thickens and coats the ingredients.
10. Sprinkle with sesame seeds and serve immediately.
Notes
Let the chicken marinate overnight for extra tenderness and flavor.
This dish stores well in the fridge for up to 3 days in an airtight container.
Use tamari or coconut aminos for a gluten-free version.
For meal prep, pair with white rice, brown rice, or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Method: Stir-Fry
- Cuisine: Asian, Chinese